Maltese Baked Pasta

This easy casserole features tender pasta baked in a meaty, herby, parmesan-spiked sauce. Influenced by Maltese cooking (a savory blend of Sicilian, North African, and Mediterranean flavors), it's packed with incredible flavor.

Course Main Course

Cuisine American, Maltese

Keyword beef, malta, maltese, pasta

Prep Time 30

Cook Time 30

Resting Time 5

Servings

Calories 774kcal

Author Robin Miller

Ingredients

1 tablespoon olive oil
1 medium yellow onion chopped
2 cloves garlic minced or pressed
1 pound lean ground beef or ground pork
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon curry powder
Salt and black pepper
1/3 cup red wine
14.5- ounce can diced tomatoes regular or petite-diced
2 bay leaves
1 pound penne or tube-shape pasta of choice
2/3 cup milk
2 large eggs
1/2 cup grated parmesan cheese divided
1/8 teaspoon nutmeg

Instructions

Preheat the oven to 375 degrees F. Coat a 13x9-inch baking dish with cooking spray or a thin layer of olive oil.
Heat the oil in a large saucepan over medium-high heat. Add the onion and cook for 3 to 5 minutes, until soft. Add the garlic and cook for 30 seconds.
Add the beef and cook until no longer pink, breaking up the meat as it cooks.
Add the tomato paste, oregano, paprika, curry powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to combine. Cook for 1 minute, until fragrant.
Add the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pan.
When the wine is almost completely gone (evaporated), add the tomatoes and bay leaves and bring to a simmer. Reduce the heat to medium-low, cover, and simmer for 15 to 20 minutes.
Meanwhile, cook the pasta according to the package directions, until al dente, reserving 1/2 cup of the pasta cooking water when draining. Set aside.
In a medium bowl, whisk together the milk, eggs, 1/4 cup of parmesan cheese, and nutmeg.
Remove the beef mixture from the heat, remove the bay leaves, and season to taste with salt and pepper. Gradually add the milk mixture to the beef mixture, stirring constantly.
Fold the pasta and reserved 1/2 cup of pasta cooking water into the beef mixture.
Transfer the mixture to the prepared pan and top with the remaining parmesan cheese.
Bake, uncovered, for 30 to 35 minutes, until the top is golden brown (the goal is crispy, golden brown pasta on top).
Cool for 5 minutes before serving.

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